St. Gallen Monastery Tart

Straight from the medieval kitchens of St. Gallen Abbey, this Swiss tart is a beautiful marriage of simplicity and richness that has survived for centuries with good reason.

The dough is something special. Ground almonds, cocoa powder, and cinnamon get worked into a buttery shortcrust that is nutty, chocolatey, and warmly spiced all at once. A quick chill in the fridge makes it easy to handle.

Raspberry jam fills the base, its bright tartness cutting right through the richness of the crust. Lattice strips criss-crossed on top get brushed with egg yolk and bake to a deep golden sheen.

Served cold, every slice reveals that gorgeous contrast of dark dough and jewel-red jam.

Kitchen Tips

• Work the dough quickly and stop as soon as it comes together; overworking makes it tough rather than tender
• Chill the dough for the full 30 minutes so it firms up and rolls out without sticking
• Use a good-quality raspberry jam with visible fruit pieces for the best flavor and texture
• Let the tart cool completely before slicing; the jam needs time to set back up after baking

Variations

• Swap raspberry jam for apricot or blackcurrant preserves for a different flavor profile
• Add a tablespoon of Kirsch to the dough for a more traditional Swiss touch
• Dust the finished tart with powdered sugar for an elegant presentation